Venn Pongal is a eaten as a breakfast item in Tamilnadu. The rice & moon dhal cooked in ghee tastes awesome with coconut chutney. This is very easy to prepare, trust me no one dislikes this pongal. The best combo for this is Medhu Vadai with Coconut Chutney.
Tamilnadu Ven Pongal
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- Raw Rice – 1 cup
- Split Green Gram – 1/4 cup
- Ghee – 3 tbsp
- Cumin Seeds – 1 tsp
- Pepper Corns – 10
- Ginger – 1 inch piece (Chopped in to very small pieces)
- Green Chili – 1 or 2 ( Optional )
- Curry leaves – 1 strand ( Optional )
- Salt – as required
- Cashew Nuts – 10 nos
- Water – 4 cups
Instructions
PREP:
- Soak rice and split green gram in water for 10 min and wash it.
- Slit open green chili.
COOKING:
- In a pan add ghee, cumin, ginger, pepper corns, green chili, curry leaves, cashew and fry for 30 sec. Add rice & split green gram, water and required Salt. Allow it for 1 or 2 whistles and reduce the flame. keep for 10 min and mix well with a spatula to mash it up.
TIPS:
- Add more ghee for very tasty pongal.
Notes
Tastes brilliant if eaten with Hotel Sambar or Coconut Chutney.
Cooking description is incomplete. No mention of pressure cooker. Not clear which is transferred to which.
Good Flavour..
hi, i’m new to ur site and to cooking too. I liked all ur recipes. The image itself makes me to try the dish. My doubt is that, above u mentioned 1 cup.That means how much. Please tell me the correct measurement if possible.
Saranya, Please check – http://www.sashirecipes.com/my-kitchen for the exact details of the cup size I use.
I tried this recepie.., it came out really tasty.. awsome taste…!
Thank you Sathabisha!!
awsome spicy
wow..great looking picture..love pongal
Thanks Srivalli.